Description
Well, that's the long-awaited August! Welcome the time when the ripe pears. For me it is an occasion to jam. Already bought this sweet fruit, but then the husband suggested to cook them with cranberries. For me it was a complete surprise, because I heard a lot about this jam, but she never cooked. Shoveled the Internet, everywhere so many options, even in the book "Preserving at home", 1965. specifically about the proportions are not stated. So I adjust the quantity of berries and pears. The result exceeded all my expectations - pear with cranberries combined with cinnamon and cloves, gives a stunning aroma and taste. In advance I apologize, if someone this recipe and was not surprised.
Ingredients
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Pear
3.5 kg
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Cranberries
1.25 kg
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Sugar
3 kg
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Water
1 l
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Cinnamon
0.5 tsp
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Carnation
6 piece
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Lemon
1 slice
Cooking
Prepare the products. 2 kg of sugar, but do not be afraid.
Berries cranberries to sort, wash. Pour boiling water for 2-3 minutes to remove bitterness. Drain in a colander.
Pear peel, remove core, cut into medium-sized slices. For boiling it is desirable to take ripe but not soft pears. If pears are very hard and not ripened, the pre-blanch in water, but not more than 10 minutes.
Separately prepare the syrup. In a pan pour water and add sugar, bring to a boil. Pour the hot syrup over the berries and pears.
On high heat good to bring back to the boil, stirring to remove foam. Reduce heat and boil for 5 minutes. Remove from the heat. Let stand the jar at room temperature for 6 to 12 hours. I have stood day.
Boil the jam and cook for 15-20 minutes. Do not forget from time to time to stir the contents of the basin. Off. And again let it rest until the next day.
Boil again, at the last stage add the cinnamon, cloves and 1 ring of lemon (this is myself) lemon you can not add. Cook for 25-30 minutes, don't forget to remove the foam and stir. Density control yourself - the longer you boil, the thicker it will be. Lemon before you pour into jars, to get.
Pour jam into pre-sterilized jars and close with lids. Jam is fine stored at room temperature, but just not closed with plastic caps. You can take that amount of ingredients, so to speak for your taste, add more spices or change the proportions of berries and pears, or even pears to replace apples. Depends what you want the jam to get the output: more more cranberry or pear.
All good appetite and good luck!
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